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Sausage & Carrot Skillet with Mashed Potatoes

Serves 4 · 30–35 minutes

Ingredients

  • 1 lb (450 g) chicken or pork sausage links
  • 2 lb (900 g) Yukon Gold or russet potatoes, peeled and cut into 1½-inch chunks
  • 1 lb (450 g) carrots, peeled and sliced into ¼-inch coins
  • 1 medium yellow onion, thinly sliced
  • 3 garlic cloves, minced
  • 3 Tbsp olive oil, divided
  • 4 Tbsp (55 g) unsalted butter (for the mash; plus an optional pat for the skillet)
  • 1/3 cup (80 ml) cream or whole milk (for the mash; more as needed)
  • For the potato water: 2–4 tsp kosher salt (see Salt Note)
  • Kosher salt & black pepper, to taste
  • Optional: chopped parsley or chives; lemon wedges; 1 tsp Dijon

Instructions

  1. Cook potatoes: Put potatoes in a pot, cover with cold water by 1 inch, and add 2–4 tsp kosher salt. Bring to a boil, then simmer until fork-tender, 12–15 minutes.
  2. Brown sausages: Heat 1 Tbsp oil in a large skillet over medium. Add sausages and cook, turning, until browned and cooked through (165°F/74°C for chicken; 160°F/71°C for pork), about 8–10 minutes. Transfer to a plate; tent loosely.
  3. Sauté veggies: Add remaining 2 Tbsp oil to the skillet. Sauté onion with a pinch of salt for 2–3 minutes. Add carrots; cook, stirring, until lightly caramelized and just tender, 6–8 minutes. Add garlic; cook 30–60 seconds.
  4. Deglaze: Add 2–4 Tbsp water or stock, scraping up browned bits. Optional: swirl in a small pat of butter and/or 1 tsp Dijon. Reduce to a glossy glaze.
  5. Slice & warm: Slice sausages on the bias (or leave whole) and return to the skillet. Toss with the veggies 1–2 minutes. Season to taste.
  6. Mash: Drain potatoes well; return to the warm pot to steam off moisture 30 seconds. Add butter and most of the cream/milk; mash until smooth and fluffy, adding more liquid as needed. Season with salt and pepper.
  7. Serve: Spoon mashed potatoes into bowls, top with the sausage–carrot mixture and any pan juices. Finish with herbs or a squeeze of lemon.

Tips & Swaps

  • Dairy-free: Use olive oil instead of butter/cream; add a splash of reserved potato water for silkiness.
  • Veg boost: Toss in peas or shredded cabbage for the last 2 minutes in the skillet.
  • Heat: Add a pinch of red pepper flakes with the garlic.

Salt Note

  • The 2–4 tsp is for the potato water and gets poured off. Start low if your sausages are salty; adjust the mash at the end.